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Show Although Shrimp and Artichoke-Potage can be an appealing meal in itself, it is a fine choices for the first course of a@ summer- time menu. Family Weekly Cookbook MELANIE DE PROFT, Food Editor Shrimp and Artichoke Potage 2 tablespoons butter or margarine % eup- chopped green onion Y teaspoon thyme, crushed Deviled Toast Wings +2 44-02. cans deviled ham Y cup mayonnaise cup chopped celery Y,eupchopped pecans Y, cup chopped raisins 12 slices white bread Softened butter 1. Mix the first five ingredients in a bowl and chill theroughly. _ 2 10%4-oz. cans condensed tomato-rice soup 2 soup cans water 1 cup cooked artichoke hearts, cut in pieces Seasoned salt 1 cupcooked shrimp pieces _ 2 teaspoons lemon juice 1, Heat_butter in_a_large saucepan; add_the onion and thyme and cook about 5 min., stirring mixture occasionally. 2. Stir in the soup and water until well blended. Sprinkle the artichokes generously with the seasoned salt; add with the shrimp to the soup. 3. Heat thoroughly; do not boil. Remove from heat and stir in the lemon juice. Serve hot. 6 servings _2. Trim crusts from bread, butter lightly on both sides, and cut each slice diagonally in half. Put each piece into a 144x1-in. muffin-pan well so that points are up. 3. Toast in a 300°F oven for about 20 min., or until golden brown. Remove to cooling racks and_cool completely. 4. Fill each “wing” with deviled ham mixture. 2 doz. “wings” lobster, clams, shrimp, and crab meat into chilled sherbet glasses or sea shells lined with a small lettuce leaf. Top generously with sauce and garnish with sprigs of water cress. Serve with crisp crackers. About 1% cups sauce ° Tomato-Lime Cocktail on the Rocks Blend together 314 cups tomato juice, 2 tablespoons lime juice, 1 teaspoon Worcestershire sauce, 8 drops Tabasco,.14 teaspoon Angostura aromatic bitters, 12 teaspoon seasoned salt, and 4 teaspoons sugar. Chill thoroughly. Serve over ice cubes in 6-oz. glasses. Garnish with thin limeslices. About 1 quart (Continued on page 12) ELEGANT DESSERTS - Sea Food Cocktail Sauce Caribbee cold fruit juice (or a mixture of juices). If Y, cup dairy sour cream desired, before ‘adding sherbet, spark with a dash of sparkling water. Float a small scoopful of sherbet (complementary or contrasting in flavor) on each serving. Double Orange Shrub—Orange juice with orange sherbet. Pineapple Shrub—Unsweetened pineapple juice with lime sherbet. Apricot Shrub—Apricot nectar with lemon or pineapple sherbet. _ Shrubs Fill 4- to 6-oz. glasses about 24 full with icy 10 Family Weekly, May 19, 1963 cup mayonnaise tablespoon lemon juice teaspoon anchovy paste Y% cup snipped water cress \% teaspoon tarragon leaves, crushed - Y teaspoon Tabasco ~ clove garlic, crushed in a garlic press 1. Blend the mayonnaise, sour cream, lemon juice, and anchovy paste together in a bowl. Stir in the remaining ingredients. Chill the sauce thoroughly. Sweet Delights! Here’s a cookbook with recipes of some of the world’s most fabulous desserts—Créme Brilée, Boked Alaska, Mousse Café, and many other heavenly treats. YOURS FOR ONLY 50¢ EACH POSTPAID TO: FAMILY WEEKLY BOOKS 153 N. Michigan Ave., Chicago 1, Ill. Enclosed find $____ for which please send me postpaid copies of “Elegant Desserts’ @ 50¢ each. (Satisfaction guaranteed or money refunded.) 2. Spoon a chilled cooked sea food mixture of Print or Write Legibly |